Characters: Un-named elf in a kitchen!
Disclaimer: The characters in this story do not belong to me, but are being used for amusement only, and all rights remain with the estate of JRR Tolkien.
I thought recipe fic might be good for this challenge - so the drabble is an exact 100 words - the recipe an added bonus!
It was said that an aroma could transport you instantly, unbidden, to the past. For him, a warm kitchen always brought back loved voices and faces, but individual spices might take him to any number of scenes.
Cutting the creamy root to fit into the stoneware jar, before preparing the syrup, he was conveyed not to a memory of any sweet delicacy but, rather, he thought of a dinner table, serving bowls piled high, and the first time he tasted his teacher’s favourite chicken dish.
It was not the sting of the raw ginger that brought tears to his eyes.
Recipe for Chicken with Preserved Ginger
Courtesy of Delia Smith… Although I don’t think my elf would have added the yoghurt.
4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
2 teaspoons grated fresh root ginger
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry cider (This is English cider – so alcoholic, not just apple juice)
2 tablespoons natural yoghurt
4 spring onions, finely sliced on the diagonal
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).
Start off by heating the oil in a medium saucepan and soften the onion and garlic in it for about 5 minutes.
Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside.
Now spoon the ginger syrup over the chicken, rubbing it in with your hands.
Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over, and place a small knob of butter on top of each one.
Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove the chicken to a warmed serving plate, then place the tin over direct medium heat. Add the cider and chopped stem ginger, stir and let it bubble down to a syrupy sauce.
Then, off the heat, stir in the yoghurt. Pour the sauce over the chicken and sprinkle with the spring onions.